I'm interested in making an earthy and spicy IPA for the fall while clearing out some hops from the freezer. Do any of you have experience using Magnum hops throughout the boil? They are often billed as a clean, neutral bittering hop, but according to brew365, they have spicy/earthy/herbaceous quality. Here is my planned hop schedule - any critique would be appreciated:
5 gallons with an OG of 1.060
Predicted IBU: 66
60min - 0.5oz Magnum (14.7%)
15min - 0.75oz Magnum (14.7%), 0.75oz Columbus (13%), 0.5oz Amarillo (10.3%)
5min - 0.75oz Magnum (14.7%), 0.75oz Columbus (13%)
DH - 0.5oz Amarillo, 0.75oz Magnum, 0.75oz Columbus
Might it be better to take out the 60min Magnum addition, and move it into the later additions to keep more flavor/aroma?
5 gallons with an OG of 1.060
Predicted IBU: 66
60min - 0.5oz Magnum (14.7%)
15min - 0.75oz Magnum (14.7%), 0.75oz Columbus (13%), 0.5oz Amarillo (10.3%)
5min - 0.75oz Magnum (14.7%), 0.75oz Columbus (13%)
DH - 0.5oz Amarillo, 0.75oz Magnum, 0.75oz Columbus
Might it be better to take out the 60min Magnum addition, and move it into the later additions to keep more flavor/aroma?